Egg Yolk Lemon Curd

Egg yolk lemon curd is thick, tangy, and sweet with the perfect lemon-y pucker! This easy lemon curd recipe makes a velvety-smooth citrus custard that spreads beautifully in between cake layers.

You can also enjoy our lemon curd filling swirled into yogurt or ice cream and even cheesecake for an extraordinary dessert that will please all lemon lovers!

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Since this lemon curd only uses yolks, it is incredibly rich and extra thick. Since it is so thick, it is perfect for cookie and cake filling. We used it recently in our Lemon Curd Cake recipe, which makes a tasty lemon layer cake that combines a moist lemon sponge cake with lemon curd for the most intense lemon flavor.

It’s also a wonderful topping for our Lemon Custard Pie and Lemon Cheesecake Bites (give us alllll the lemon desserts, please and thank you!).

Why This Recipe Works

Homemade lemon curd is leaps and bounds better than any store-bought kind. That’s because once lemon curd is canned to be preserved for grocery store shelves, it loses its vibrant zest.

While store-bought curd can still be delicious, making your own lemon curd will always give you the best results.

This lemon curd cake filling recipe makes an extra rich lemon curd with a zesty tang and full flavor. The secret to the rich, full flavor is to skip the egg whites and use only egg yolks.

I have tried using whole eggs, but that results in a lighter, more mellow flavored lemon curd. This lemon curd gives you a strong, rich flavor that won’t be lost if you’re making a lemon buttercream or you’re stirring it into whipped cream, tangy cream cheese frosting, or anything else.

It is lightly sweetened and leans toward the tart side.

Our egg yolk lemon curd is:

• thick, velvety and full of lemon flavor
• simple to make at home
• super versatile- use it as a lemon cake filling or to top your favorite baked goods
• It is the perfect way to use up egg yolks after making things like:
  • empty tomb meringue cookies
  • Italian meringue buttercream
  • Marshmallow Cream
  • Lemon meringue cookies

Sweet and tart lemon curd is a treat on its own, but sandwich it between two layers of white cake and you have an incredible dessert with all the tang of fresh lemons!

The Ingredients

Here is a list of the ingredients you will need to make lemon curd using only egg yolks. Scroll down to the printable recipe card for all the details. 

To make this rich and creamy lemon curd cake filling, you will need:

• egg yolks
• sugar
• unsalted butter, softened to room temperature
• fresh lemon juice
• fresh lemon zest
• salt
• cornstarch (optional, but useful if you want to make a thicker curd for cakes)

Our Lemon Curd Cake Filling Recipe

Making lemon curd with egg yolks is quite easy and a wonderful way to up use egg yolks and fresh lemons!

Here’s a look at the process ,but be sure to scroll to the bottom of the page to view the full recipe in the printable recipe card.

Set a strainer over a large bowl and keep it readily available near the stove. In a medium saucepan, add the egg yolks, sugar, and softened butter.

Use an electric mixer to beat the yolks, sugar and butter until well blended. This step will prevent the egg yolks from curdling when you add the lemon juice.

Stir the lemon juice, zest, and salt into the egg mixture.

Cook over medium-low heat, stirring constantly, for about 10-12 minutes. It should thicken and turn glossy.

Don’t let the mixture come to a full boil. If it starts to boil, remove it from the heat for a bit and return it to a low heat.

The curd is done cooking when it can cling to a spoon or spatula and leave a trail if you run the spoon through it. If you have an instant read thermometer, it should be 170°F.

Pour the lemon curd into the fine mesh strainer and press it with the back of a spoon to push it through the strainer. Discard and lemon zest and lumps left behind.

Place the curd in the refrigerator to chill. The lemon curd will thicken more as it gets cold.

Tips for the Best Results

• Cooking: Keep the heat low and cook the curd slowly to prevent it from curdling and getting lumpy. Cooking it slower will also make the curd thicker. If your stove doesn’t have a low setting, use a double boiler.
  
• The acid in the lemon juice will coagulate the yolks. However, if you beat the yolks with butter and sugar, it will protect them from coagulating when you add the lemon juice.
  
• Fresh lemon juice vs. bottled lemon juice: You can use bottled lemon juice, but fresh lemon juice will give you a more vibrant, citrusy flavor. We tried several brands of bottled lemon juice. Although they claimed to be made with real lemons, none of them produced lemon curd that tasted as good as the one made with fresh lemon juice.
  
• Type of saucepan: A non-reactive pan like stainless steel, glass, enamel, or ceramic coated cookware is best. Aluminum and copper pans will react with the acid in the lemon juice and impart a metallic taste to your lemon curd. It also turns the color of the curd to a dull, almost green hue.

How to Use Egg Yolk Lemon Curd

We love using this lemon curd as a cake filling because it is so thick. But you can use it just like any lemon curd which means the possibilities are endless!

Here are a few ideas:

• swirled into yogurt or passion fruit ice cream
• as a topping for cheesecake
• spread it on our lavender lemon scones

With its thick, custard-like texture and tangy lemon flavor, each bite of this thick lemon curd is so good!

Egg yolk lemon curd is a great way to make the most of extra egg yolks, and it makes the best lemon curd. Whether using it as a cake filling, topping your favorite baked goods, or just eating it straight from the spoon, this recipe will give you the perfect balance of tangy, tart, and sweet.

If you are looking for more ways to use up egg yolks, try making our egg yolk cookies.

More Recipes You Will Love:

• lemon meringue pie
• Lemon Ricotta Cookies
• apple curd

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

4.87 from 38 votes

Egg Yolk Lemon Curd

By Dahn Boquist

Egg yolks give this lemon curd a thicker, creamier texture with bright, tangy flavor. It’s perfect for scones and shortbread, and sturdy enough to use as a cake, tart, or pie filling.

If you make this recipe, please leave a star rating and comment.

Servings: 10 servings

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Ingredients 

1x2x3x

• ▢ 5 egg yolks, 93 grams
• ▢ ¾ cup granulated sugar, 150 grams
• ▢ 6 tablespoons butter, softened (85 grams)
• ▢ ½ cup fresh lemon juice, 125 grams
• ▢ zest from 1 lemon
• ▢ ⅛ teaspoon salt

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Instructions 

• Set a strainer over a bowl and keep it readily available near the stove.
• In a heavy non-reactive saucepan, beat the egg yolks, sugar, and butter until well blended (beating the egg yolks into the butter and sugar will help prevent the eggs from curdling and clumping).
• Stir in the lemon juice, zest, and salt. Cook over medium-low heat, stirring constantly, for about 10 to 12 minutes until thickened and has a glossy appearance. Try not to let the mixture come to a boil, if it begins to boil remove it from the heat for a bit, then return it to a lower heat. The curd should cling to a spoon or spatula and leave a trail if you run your finger through it.
• Pour it into the strainer and press it with the back of a spoon. Discard the lemon zest and any lumps that are left behind in the strainer.
• Place in the refrigerator to chill. The lemon curd will thicken more once it has chilled completely.

Notes

Yield & nutrition note: This recipe makes 1¼ cups of lemon curd. Nutrition is calculated using a 2-tablespoon serving size.

Cook low and slow: Keep the heat gentle and stir constantly so the curd thickens smoothly without curdling or turning lumpy.

Optional thickener: For a thicker curd, whisk 1 tablespoon cornstarch into the sugar before adding the other ingredients. This helps the curd hold up as a cake filling, especially for heavier cakes like butter cakes, but it still works well as a filling without it.

Ingredients amounts for 4 egg yolks

• 4 egg yolks 
• ⅔ cup
• 5 tablespoons butter 
• ⅓ cup lemon juice
• zest of 1 lemon and pinch of salt

Ingredient amounts for 6 egg yolks

• 6 egg yolks
• ¾ cup + 2 tablespoons sugar
• 7 tablespoons butter
• ½ cup lemon juice + 1 tablespoon
• zest of 1 lemon and ¼ teaspoon salt

Nutrition

Serving: 1 serving, Calories: 150kcal, Carbohydrates: 16g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 115mg, Sodium: 88mg, Potassium: 25mg, Fiber: 0.04g, Sugar: 15g, Vitamin A: 340IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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